Soup

Bone Broth Ramen & Greens Soup

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I love a good ramen dish but it's been hard to find a place in the neighborhood thats actually good so I decided to take matters into my own hands and figure out a delicious and nutritious recipe! This is adapted from @Rachelgoodeats. 

I've played around with this dish a number of times and found that the key to a delicious ramen starts with a solid foundation: a good broth. The broth can make or break the whole experience. This ramen dish is packed with nutrients, protein, collagen, greens and tons of flavor. This is an easy weeknight meal for two! 

Ingredients: 
2 14oz jars of Epic Artisanal savory chicken bone broth
1 medium leek, chopped
1 cup mushrooms, sliced
1 tbsp avocado oil
1 tbsp olive oil
1 tsp fourth and heart pink salt ghee (optional) 
2 servings of Lotus Foods millet and brown rice ramen noodles
1 chicken breast, chopped into bite size pieces
2 cups chopped zucchini
1/3 cup chopped cilantro
1/3 cup green onion
1/3 cup microgreens
1 avocado
1 tsp Eden Organic Gomasio sesame seeds
Salt & pepper
Red chili flakes

Directions:
In a skillet pan fry chicken breast with olive oil, sea salt and pepper until fully cooked and set aside.
Rinse skillet and sauté chopped leeks & mushrooms in avocado oil for 8-10 min.
Heat bone broth in medium pot, add sautéed veggies, ghee, pepper and turn down to low heat.
Bring a pot of water to a boil. Add ramen and let boil for 2-3 minutes. Reduce heat and allow another 2-3 minutes for noodles to soften and separate. Drain and combine in broth.  
Add in zucchini to broth (becomes tender quick so doesn’t need much time) and serve with avocado, green onion, cilantro, microgreens, red chili flakes and sesame seeds. 

Pairs nicely with an ice cold glass of rosé! 

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Slow Cooker Beef Stew

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It's fall. It's chilly. Warm up with some slow cooked beef stew. Prep everything the night before and it'll be ready for you come morning to take to work for lunch AND you'll have leftovers when you get home for dinner. WINNING!  

Ingredients: 

  • 2 1/2 lbs organic beef chuck (sometimes I buy the pre cut chunks if it's a good price)
  • 2 1/2 Tbsp butter
  • Salt and freshly ground black pepper
  • 1 large yellow onion, chopped (1 1/2 cups)
  • 3 medium celery stalks, chopped (1 1/4 cups)
  • 6 cloves garlic, minced (1 1/2 Tbsp)
  • 8 cherry tomatoes or one small red tomato, processed or pureed  
  • 3 cups low-sodium chicken broth, divided
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp low-sodium soy sauce
  • 1 Tbsp minced fresh thyme (or 1 tsp dried)
  • 1 (7-inch) single sprig rosemary (or 3/4 tsp dried)
  • 1 1/2 lbs yellow potatoes, diced into 1 1/2-inch chunks
  • 2 large carrots, peeled and cut into 1-inch chunks (don't use thin carrots)
  • 1 1/2 Tbsp cornstarch (depending on how thick you like it)
  • 1 1/2 cups frozen petite peas
  • 1/4 cup minced fresh parsley

Directions:

  1. Heat 1 tbsp butter in a large skillet over medium-high heat. Working with half of the beef at a time, season with salt and pepper to taste and sear in skillet until browned, turning once halfway through, about 4 - 5 minutes total. Transfer beef to slow cooker. Add an additional 1 Tbsp butter to skillet, repeat with remaining beef. Leave excess oil in skillet.

  2. Add remaining 1/2 Tbsp butter to butter in skillet (there should be about 1/2 tbsp left after searing beef), reduce burner to medium. Saute onions and celery 3 minutes, add garlic saute 30 seconds longer then add in tomatoes and cook, stirring constantly, 1 minute. 

  3. Pour 1 cup chicken broth into skillet along with Worcestershire, soy sauce,  thyme and rosemary. Add potatoes and carrots over beef layer in slow cooker, then pour broth mixture in skillet into slow cooker along with remaining 2 cups beef broth. Season lightly with salt and pepper (add more to taste at the end). Cover and cook on low heat for 7 - 8 hours.

  4. In a small bowl whisk together cornstarch with 1 1/2 Tbsp cold water until smooth. Pour into slow cooker and gently stir, cover and cook on high heat for 20 - 30 minutes until thickened slightly. Stir in peas and half of the parsley. Serve warm garnished with remaining parsley.

Adapted from cookingclassy.com :) 

Creamy Ham and Potato Leek Soup

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Pulled this one from Whole 30 and made a couple minor adjustments! Nothing beats a warm cup of soup with this crisp weather. Enjoy! 

INGREDIENTS
1 Tbsp. cooking unsalted butter
½ medium yellow onion, diced
2 stalks celery, thinly sliced
2 medium carrots, thinly sliced
1 large leek, white and light green part only, thinly sliced
6 cloves garlic, finely minced
3 cups red potatoes, skin-on, ½-inch dice
4 cups chicken broth
1 tsp. dried thyme
16 oz. cooked ham, ¼-inch dice
2 cups kale, tightly packed, torn into small pieces (about ½ bunch)
½ tsp. sea salt or to taste
¼ tsp. black pepper or to taste
Red pepper flakes, optional

INSTRUCTIONS
Place a Dutch oven or other large pot with a lid over medium heat. Add fat and when melted, add onion, carrot, celery and leeks. Saute for 5-7 minutes, stirring occasionally until onions start to soften.
Add garlic, stir and cook an additional 30 seconds.
Add potatoes, broth and thyme. Bring soup just to a boil then reduce heat, cover and simmer until potatoes and carrots are tender - about 30 minutes, depending on how large they are and how vigorous the simmer.
When vegetables are tender, insert an immersion blender into the soup on one side of the pot and process until creamy. Stir to mix the part you just pureed into the other half of the soup (you can also remove ½ of the soup and process it in a blender or food processor then return it to the pan).
Add diced ham and kale continue to heat until ham is warm and kale is wilted. Taste and season with salt and pepper as desired. Serve.

 

 

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Classic Tomato Soup Recipe

Servings: 6ish
Prep Time: 45 minutes

Ingredients:
2 Tbs. extra-virgin olive oil
1 Tbs. unsalted butter
1 large white onion, finely chopped
2 large clove garlic, smashed and peeled
2 Tbs. all-purpose flour
3 cups lower-salt chicken broth
3.5 cups fresh organic tomotoes
1-1/2 tsp. sugar
Kosher salt and freshly ground black pepper

TIP:
Be sure to purée in small batches and crack the blender lid slightly (or remove the center cap from the lid). Steam can build up once you start blending, and if the lid is on tight or the blender is overfilled, it will spray hot soup all over you and your kitchen. For protection, cover the top with a dishtowel while puréeing.

Directions: 
In a 5- to 6-quart pot, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.

Add the broth, tomatoes, sugar, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.

Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with halved cherry tomatoes, ground pepper and freshly shaved pecorino cheese. 

 

Warming Creamy Zucchini Soup with Freshly Baked Croutons

Zucchini has a variety of health benefits due to it's high nutritional value. Zucchini contain a fair amount of potassium that can help reduce blood pressure as well as a good amount of Vitamin C. Vitamin C, a powerful antioxidant, plays a huge role in keeping the immune system healthy. This versatile summer squash is also high in folate, calcium, fiber and is also great for the skin giving it a natural glow and restoring moisture. 

A client recently turned me onto this recipe and I will say it is incredible for a dairy free, purely vegetable soup. Serve this soup hot as a first course or make a bigger batch and enjoy as a meal.
 
Serving size: 4
Preparation Time: 10 minutes
Cook time: 5 minutes

Ingredients:
1 large organic zucchini or 5 small zucchini
1 large shallot
4 cloves of chopped garlic
1 bay leaf
3 tbsp olive oil
1/2 bottle of 750mL San Pelligrino sparkling mineral water
Salt and pepper to taste
1/2 Loaf of Fresh French Baguette (optional)
1 cup grated parmesan reggiano (optional)
 
Directions for freshly baked croutons: 
Preheat oven to 350 degrees.
Chop bread into small bite size pieces.
In a baking dish pour 2-3 tbsp olive oil over bread and make sure all pieces are covered in olive oil. 
Cook for 10-15 minutes or until croutons or brown and crispy and set aside. 

Directions for soup: 
In a large skillet sauté the shallot and garlic well.
Add salt, pepper bay leaf and keep stirring until ingredients start browning and you smell the aroma of garlic. 
Add chopped zucchini and keep sautéing them together until the zucchini is almost half way cooked.
Add 1/2 bottle of sparkling water and cook it for another 10 minutes or until zucchini is fully cooked. 
Put everything in a blender and thoroughly blend.
Combine soup, croutons and freshly grated parmesan in a bowl and enjoy!
 

Lemon Chicken Soup Topped with Raw Veggies

This is a spin on tortilla soup. The lemon and raw veggies make this soup refreshing and perfect for a cool summer night. This a perfect go to if you or someone you know is getting sick. It's loaded with garlic a natural anti-inflammatory, anti-bacterial and anti-fungal.

Servings: 6-8
Prep time: 30 minutes
Cook time: 1 hour

Ingredients:
1 rotisserie chicken
12-16 small yellow and/or red potatoes
1 bulb of garlic
3-4 celery stalks
1 medium onion or 2 small shallots
3 carrots
5-6 lemons (depends how much you like lemon)
1 tablespoon oregano
1 bunch cilantro
1 red pepper
1 avocado
Salt to taste

Instructions:
With a large pot fill to about medium height with water. Once boiling place rotisserie chicken in pot, lower heat to medium and let stew for ~30 min.
While waiting, cut up all vegetables to bite size pieces. Juice lemons. Add salt and oregano to broth. When time is up take chicken out of the water and dissect the chicken and put edible parts back in broth. Add potatoes, garlic, lemon juice (to taste). Wait about 10 minutes then add all other vegetables. 
Let sit on medium to low heat until potatoes are done. 
Cut up raw toppings (red bell pepper, cilantro and avocado) as the last addition before serving!